The cleanliness of the blank cans is the most important thing. How to sterilize jars in the oven, microwave, steam, boiling water? Summer - troublesome time for gardeners, gardeners, not only because a lot of work on the site, but also because I want to save the grown crop for the winter, please yourself, loved ones with delicious, crispy cucumbers, fragrant jam, refreshing vitamin juice or compote. And we cook, marinate, salt - we harvest for the winter everything that we grew in the garden. Without sterilization can not do.
The banks thus treated will reliably store our crops. How to do it right? I will introduce you to different methods of sterilization. Probably, there are others. ..
- How and how to wash glass jars, lids
- How to sterilize jars in the oven
- How to sterilize jars in a microwave
- Sterilization of jars in a pan with water
- How to sterilize jars with
- steaming jars with a glass jar
- How to sterilize jars with an
- steamer jars in a saucepan
How and how to wash glass jars, lids
First of all, let's talk about how and what is the best way to wash jars and lids. I will share my experience.
Carefully inspect all the jars that need to be sterilized. No cracks, chips - all must be intact.
If you use threaded ware, then it is advisable to check whether the lid will “hug” the jar tightly and not leak before filling it with jam.
After all, how we do it. We store jars with thread, and covers from them usually fail immediately after use. For canning, we have to buy new ones. It happens that the jars with thread, especially if they are imported, have a smaller neck diameter than the lid. How to check if they are suitable for each other?
To do this, fill the glass container with water, you can cold, wipe the outer surface dry. The lid must also be dry. Close the jar lid as tightly as possible. Then shake it several times above the table. If the lid is loose against the neck, you will notice water droplets on the surface of the table. You can hold a dry hand on the outer edge of the lid, where it should fit to the neck - check for leaks.
Do not be lazy, so check all the jars for compatibility with the lids.
Checked? Is everything okayFine!
At first, I fill all the containers for canning with water. Pour to the top, on the neck. Plain tap water, cold or warm. They will stand like that for 2-3 hours. What is it for? And in order to soak all the hard, invisible dirt particles - it will be easier to wash them away.
I wash them, in the old manner, with baking soda powder. I do not use any other detergents. The smallest particles of soda are better than any abrasive cleaner cleans dirt from the walls of glass jars. In addition, the soda is easily washed off, does not leave any smell, does not remain on the surface of the glass.
Another detail. I always use a new sponge for washing cans for blanks. There should be no fat, food residues from dirty dishes on the sponge.
Do not fill the covers with water. Just carefully wash them with warm water and soap or dish detergent to wash off the factory grease.
By the way, if you use old, previously used lids that have retained the smells of previous preservation - after washing, fill them with water, add lemon juice or a little vinegar, soak for 15-20 minutes - the smell will disappear. After that they can be sterilized.
содерж to content ↑How to sterilize cans in the oven
Frankly, the sterilization of cans in the oven is my favorite, most reliable way of preparing for the winter harvesting process. I use almost only them.
He, in my opinion, the easiest. You can sterilize several cans at once.
The washed jars — I don’t dry them — put them inside the cold oven with their necks down. What is this for? Our water is hard, if I put them upside down, then evaporating, the water will leave whitish traces of hardness salts on the bottom. Naturally, there is no harm, but purely aesthetically I do not like it.
I try to set the jars inside the oven so that they do not touch each other. Why, it is difficult for me to explain, but in practice I have sometimes had that, set against each other, they burst when heated.
Then turn on the oven, first set the regulator flag to minimum, and after a while I increase the temperature to 150-180 ° C.I usually look at the oven door. After switching on, it mists up. But as soon as the door glass becomes transparent, I note the time. Must pass after that at least 5-10 minutes. After that, turn off the oven, and slightly open the door to the banks began to cool. After such an annealing, they are very hot, immediately pouring the marinade or compote is dangerous - they will burst.
Take them out of the oven, using their gloves, so as not to burn yourself.
How to determine if you can pour marinade or compote? Very simple. I try it with a wet finger, like an iron - it sizzles, it means to pour it early - the jar may burst - let it cool down a little. And do not hiss, then - it's time.
What is such a good sterilization method? Good - its simplicity. There are a lot of recipes that advise several times to pour boiling marinade over jars of vegetables or fruits, then pour, then boil it again, pour it again. The method of sterilization in the oven allows you to pour the marinade once.
But I put the vegetables or fruits inside the hot sterilized container too hot. It is important! For this, I blanch them. For example, cucumbers or tomatoes, spices( dill, horseradish, carrots, all sorts of leaves) put in a colander, dip several times( in time it turns out 5-20 seconds) in boiling water - it boils in another saucepan. The larger the vegetables or fruits, the longer it takes to warm them up well. And small ones( dill, spices, garlic, cherry tomatoes, and others) are enough to blanch for 2-5 seconds. Hot vegetables, spices, and then lay on roasted containers. If the prescription is necessary, then add vinegar, citric acid. Pour boiling marinade on the very neck, so that in a jar there is as little space as possible for air. From above I put the boiled lid - I roll it up with a handheld sealer or twist it. For greater certainty that nothing will explode, I wrap a blanket until the morning.
Nothing explodes!
содерж to contents ↑How to sterilize jars in a microwave
I mastered this method not so long ago. All thanks to a friend who invited me to her dacha. Her harvest was not bad. She was right at the cottage engaged in canning. There is no gas or electric oven in her country house. Only microwave.
Of course, I heard that it can be sterilized this way, but in practice this method has not been tried yet.
It turned out, everything is very simple.
The most important thing with any sterilization method is cleanliness.
Pour some water into clean jars - 1-2 cm tall from the bottom. Put them inside the microwave. Power for the microwave oven select 700-800 watts. Sterilization time - 2-3 minutes.
What happens when this happens? The water inside the cans boils, they are sterilized by steam.
If jars with a capacity of 500-700 ml are placed inside the microwave while standing, then the 3-liter jar should be placed lying, just pre-pouring some water. Oven capacity, sterilization time is the same.
↑ to contents ↑Sterilization of cans in a saucepan with water
Take a saucepan, lay a napkin or a small towel on the bottom. Put there jars with lids. If there are several, then lay a napkin between them, so that they do not come into contact with each other. Fill with water so that it covers everything - jars, lids. Put on the fire, bring to a boil, boil for 5-10 minutes. Banks, covers are ready. They are sterilized.
↑ to contents ↑How to sterilize jars with steam
This is my girlfriend's favorite way to sterilize. As I did not convince her that, for example, using the oven to do it faster, more convenient, everything was in vain. Well, everyone has his own. However, this method has the full right to exist.
I also use it when I preserve one or two jars. With small amounts of preservation, this method is convenient. But this is my opinion.
Dishes for steam sterilization can be different - a ladle, kettle, coffee pot, pan - use what you prefer.
The kettle is very convenient, but the design of the kettle must provide for a freely lowering handle. Modern teapots most often have tightly fastened handles - for them, no bank will fit.
I use a double boiler. Such, with petals, which is freely inserted into the saucepan of any diameter.
I put some water at the bottom of the pot, put a steamer, smooth the petals, put the jar down with my neck. After boiling I hold it over steam for no more than 5-7 minutes. I take pictures, be sure to put mittens on my hands - otherwise you can scald your hands.
I put it on a table or stool, where a dry newspaper or towel is covered. It is impossible to put on a wet, damp surface - the bank will burst. When it cools down a little, I put fruits, vegetables or those products( they must be hot) scalded with boiling water there that I want to keep for the winter.
↑ to contents ↑Sterilization of jars with glass lids and metal clips
I have several such jars, but frankly, I don’t like to preserve something in them. Fuss a lot, I think. Metal cans are not removed from my cans, so I’m afraid to put them in the oven - suddenly the glass will burst where it comes into contact with the metal.
I usually prepare this juice or fruit puree. To ensure that such a bank is well closed, it is important to fill it with preservation products up to the mark, not higher.
Complete with jars are rubber pads. I wash them, boil for 1-2 minutes - no more.
Fill clean dry containers with juice or puree to the mark, I put rubber gaskets on the covers, close the clip. And then everything must be sterilized.
I put a cloth napkin at the bottom of the pan so that the jar does not touch the metal bottom, put it one or two or three - it depends on the width of the pan, the volume of the jar. If there are several of them, then I also lay a napkin between them. Then fill the pot with cold water. The water level should be above the caps. Banks must be fully covered. Pick up the pan for high sterilization. 
During water boiling( sterilization) inside the cans, pressure is created above atmospheric, it squeezes air through the gaps between the can and the lid. You will notice this by air bubbles rising to the surface of the water. The increased air pressure inside does not allow water to penetrate under the cover.
Sterilization time depends on the volume of cans. For 0.5 liter cans it is 15-20 minutes after boiling water.
Then put the jars to cool. When they are cooled, the pressure inside becomes below atmospheric - the cap sucks. Everything. The jar is sterilized along with the contents.
We considered several ways - how to sterilize jars in the microwave, oven, steam, in a saucepan. If you know other ways - share. Our comment form allows you to upload photos.
